The Holidays are upon us brothers and sisters. So that means, quality time with family and friends, football, and a home cooked meal from mom, grandma, or auntie. If you lived or grew up in a black household, it’s always the usual suspects served such as Baked Ham, Roast or Fried Turkey, Mac n Cheese, Greens, Some kind of Stuffing, Cranberry sauce (the canned kind jellied) and Sweet Potato Pie or Pound Cake. Last year, I made Apple, Sausage, and Fennel stuffing for my office potluck and home. I prefer my stuffing to be on the moist side versus dry and crumbly and I normally make my own croutons versus the bag (the bag ones are ok too). I also use pork sausage stuffing for extra flavor. Anyway, here is the recipe.
Apple, Fennel, and Sausage Stuffing
1 Granny Smith Apple diced and cubed
1 Bag stuffing mix
1 tbsp each chopped sage, rosemary, tarragon, and thyme
1lb pork sausage
2 cups turkey stock
2 tbsp butter
1/2 fennel bulb chopped
1 small onion chopped
1 large egg beaten
Lawry’s season salt
Saute the onion and fennel in olive oil in a large skillet. Next, add the herbs, salt, and pepper until slightly browned. Add in the diced apples and cook until softened. Finally, add the pork and cook until no longer pink. Season to taste with salt and pepper and season salt. Pour the hot mixture onto the stuffing cubes. Pour turkey stock over the mixture and let it soak for about 5 – 10 minutes to combine. Add the beaten egg. Grease an 8-10 pan and pour the mixture into the pan. Bake for 35 minutes covered. Uncover and bake until the top is golden brown and crusty about 10 – 15 minutes. Serve and enjoy!
Croutons: Feeling adventurous? Make your own croutons using French or Italian ciabatta bread. I cube mine and season with herbs such as thyme garlic powder, Lawrys season salt, and cracked black pepper. Pour on the melted butter and lightly toss to coat evenly. bake at 400 degrees for 5 – 10 minutes until toasted and dark (not burnt) in color.